Classic French Omelette with Butter

2 servings

15 minutes

The classic French omelet with butter is a true culinary art rooted in the traditions of French cuisine. Its delicate texture, lightness, and rich buttery flavor make it an unmatched option for breakfast or a light dinner. This omelet is made without unnecessary additions, allowing the pure taste of eggs to shine through enriched by the aroma of melted butter. The secret to its perfect consistency lies in a special cooking method: eggs are mixed with melted butter and then slowly cooked in the pan to maintain a velvety structure. White pepper adds a refined spiciness, and the right folding technique transforms it into an elegant roll. This omelet pairs perfectly with fresh baguette or herbs, creating a harmonious and sophisticated flavor. It has become a symbol of the French breakfast, embodying simplicity and perfection.

Energy value per serving

• Calories: 328.8
• Proteins: 11.6g
• Fats: 30.4g
• Carbohydrates: 0.8g

Ingredients

• Butter: 50 g
• Chicken egg: 3 pc
• Salt: pinch
• Freshly ground white pepper: pinch

Cooking steps

1. In a medium-sized skillet, melt about 50 grams of butter over low heat, meaning the butter should melt slowly without sizzling or bubbling.

   Required ingredients:

   • Butter: 50 g

2. At this time, break 3 eggs into a bowl and whisk them lightly with a fork or whisk until smooth; no need to achieve foam.

   Required ingredients:

   • Chicken egg: 3 pieces

3. In the mixed eggs, gradually add almost all the hot butter (straight from the pan) in a thin stream, constantly stirring to prevent the eggs from cooking too soon!

   Required ingredients:

   • Butter: 50 g

4. Salt and pepper with white pepper to taste.

   Required ingredients:

   • Salt:  pinch
   • Freshly ground white pepper:  pinch

5. Pour the prepared mixture into the pan where the butter was melted and wait on low heat until the edges of the omelet start to whiten. Take a spatula at the whitest edge and very carefully, as the omelet has a very delicate structure, begin to roll the omelet into a neat roll using the spatula and your hands. You don't need to wait for the top of the omelet to be ready; you should start rolling when only the edges are whitening. While rolling, the inside of the omelet cooks and remains light (not fried) on the outside.

6. Slide the omelet out of the pan onto a plate, seam side down. The omelet turns out special, tender, and porous.